If you are looking for a comforting, creamy pasta dish that brings together the rich flavors of Italy with a little bit of a boozy kick, this Penne alla Vodka With Sausage Recipe is just what you need. It blends perfectly tender penne pasta with a luscious vodka-tomato cream sauce, elevated by the hearty, savory goodness of Italian sausage. This dish strikes the perfect balance between indulgent and approachable, and it’s guaranteed to become a favorite in your dinner rotation, whether for a cozy weeknight meal or when entertaining guests who appreciate bold flavors.
Ingredients You’ll Need
The beauty of this Penne alla Vodka With Sausage Recipe lies in its simple yet essential ingredients. Each element plays a key role in building the creamy, flavorful sauce and ensuring the pasta has the perfect texture. From the spicy sweetness of Italian sausage to the silky richness from cream and butter, every ingredient matters.
- 8 ounces uncooked penne pasta: Provides the perfect shape to hold the sauce, delivering flavor in every bite.
- 1 tablespoon butter: Adds richness and helps brown the sausage and onion for extra depth.
- 16 ounces Italian sausage: The star protein, packing savory, spicy punch and hearty texture.
- 1/2 small onion, chopped finely: Brings subtle sweetness to balance the tomato paste and sausage.
- 1 clove garlic, minced: Adds an aromatic pop that brightens the sauce.
- 1/3 cup vodka: Enhances the tomato flavor and adds a slight tangy warmth without overpowering.
- 1/3 cup tomato paste: Concentrates that deep tomatoey richness and color.
- 1 cup heavy or whipping cream: Creates the luscious, creamy texture that makes this dish feel indulgent.
- Salt & pepper, to taste: Essential for seasoning and balancing every layer of flavor.
- Fresh basil, thinly sliced (optional): Adds a fresh herbal note for brightness and color.
- Freshly grated Parmesan cheese (optional): The perfect final touch for salty, nutty complexity.
How to Make Penne alla Vodka With Sausage Recipe
Step 1: Cook the Pasta Al Dente
Start by boiling a generously salted pot of water. The salt seasons the pasta from within, enhancing every bite. Cook the penne according to the package directions until it is al dente — tender but with a slight chew. This texture provides the ideal canvas for the rich sauce awaiting it.
Step 2: Brown the Sausage and Onions
While the pasta cooks, melt the butter in a skillet over medium-high heat. Add the Italian sausage and finely chopped onions, cooking them for 7-10 minutes until the sausage is browned perfectly and the onions have softened. Breaking the sausage into bite-size pieces creates wonderful texture, and draining any excess fat keeps the dish from being greasy.
Step 3: Add Garlic and Vodka
Next, stir in the minced garlic, allowing its aroma to infuse the pan. Immediately follow by pouring in the vodka. Let the sauce bubble gently for about 30 seconds to burn off the raw alcohol taste while deepening the sauce’s flavors. The vodka also helps extract flavors from the tomato paste to build complexity.
Step 4: Incorporate Tomato Paste and Cream
Blend in the tomato paste to give the sauce its beautiful color and tomato depth. Slowly pour in the heavy cream, stirring constantly until the mixture becomes smooth, rich, and irresistibly creamy. This is the hallmark step where the sauce transforms into a silky, luscious coating for every piece of penne.
Step 5: Simmer to Thicken
Reduce the heat to medium-low and allow the sauce to warm through and thicken slightly. This gentle simmer brings all the flavors together and allows the sauce to cling perfectly to the pasta later on. Stir occasionally to prevent sticking or scorching.
Step 6: Season and Combine
Season the sauce with salt and pepper to taste, adjusting as needed to bring out the best flavors. If you have fresh basil handy, stir in some thinly sliced leaves for a fragrant, herbal lift. Drain the pasta, reserving a splash of pasta water if you want to thin the sauce before tossing. Combine the penne with the sauce, ensuring every piece is beautifully coated. Serve immediately, topped with freshly grated Parmesan cheese if you like, for a final burst of savory richness.
How to Serve Penne alla Vodka With Sausage Recipe
Garnishes
Simple garnishes can elevate this dish wonderfully. Fresh basil adds a bright contrast to the creamy sauce and a pop of green color that makes the plate lively. A generous swirl of freshly grated Parmesan cheese adds a salty, nutty finish that complements the savory sausage beautifully.
Side Dishes
This hearty pasta stands well on its own, but pairing it with a crisp green salad or roasted vegetables creates a balanced meal. Garlic bread or a crusty Italian loaf is perfect for soaking up any extra sauce, making the meal feel extra satisfying and indulgent.
Creative Ways to Present
For a special occasion, present the Penne alla Vodka With Sausage Recipe in individual shallow bowls garnished with basil leaves and Parmesan curls. Adding a drizzle of high-quality extra virgin olive oil just before serving can add a luxurious finish. For a casual dinner, pile the pasta onto a large communal platter to share the warmth and deliciousness with everyone at the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Penne alla Vodka With Sausage in an airtight container in the refrigerator for up to 3 days. The sauce will continue to thicken as it chills, so you might want to loosen it up when reheating.
Freezing
If you want to freeze this dish, consider storing the pasta and sauce separately for best texture. The sauce freezes well, but pasta can become mushy if frozen together. Use freezer-safe containers or heavy-duty bags and consume within 1-2 months for optimal taste.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of water or cream to restore the sauce’s creamy consistency. Avoid overheating to keep the sausage tender and the sauce smooth. You can also reheat in the microwave in short bursts, stirring frequently.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While penne is traditional and holds the sauce nicely, rigatoni or ziti also work wonderfully due to their shape and size. Just make sure to cook any pasta you choose to al dente for the best texture.
What kind of vodka is best to use in Penne alla Vodka With Sausage Recipe?
Any mid-range vodka works perfectly here. Since the vodka’s role is mainly to enhance flavor, there is no need for premium brands. Just avoid flavored vodkas, as they may alter the taste of your sauce.
Can I make this recipe vegetarian?
Yes! Substitute the Italian sausage with plant-based sausage alternatives or hearty mushrooms for a vegetarian twist. The sauce will still be creamy and flavorful, just without the meat.
Is there a way to make this dish lighter?
To lighten the recipe, you can swap heavy cream for half-and-half or a creamy plant-based milk, though the sauce will be less rich. Using turkey sausage instead of Italian sausage will also reduce fat content.
How do I prevent the sauce from separating?
Make sure to simmer the sauce gently and avoid boiling once the cream is added. Stir frequently and combine with hot pasta quickly to keep the sauce emulsified and creamy rather than oily or separated.
Final Thoughts
This Penne alla Vodka With Sausage Recipe is a wonderful example of how simple ingredients can come together to create an extraordinary meal filled with comforting flavors and delightful textures. It’s perfect for feeding a crowd or treating yourself to a satisfying, cozy dinner. I hope you give it a try soon and enjoy every creamy, savory bite as much as I do!
Print
Penne alla Vodka With Sausage Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Penne alla Vodka with Sausage is a creamy, flavorful pasta dish featuring perfectly cooked penne pasta tossed in a rich vodka-infused tomato and cream sauce, enhanced with Italian sausage, garlic, onions, and fresh basil. This easy-to-make recipe delivers a comforting and indulgent meal perfect for weeknight dinners or casual entertaining.
Ingredients
Pasta
- 8 ounces uncooked penne pasta
Sauce and Sausage
- 1 tablespoon butter
- 16 ounces Italian sausage
- 1/2 small onion, chopped finely
- 1 clove garlic, minced
- 1/3 cup vodka
- 1/3 cup tomato paste
- 1 cup heavy/whipping cream
- Salt & pepper, to taste
- Fresh basil, sliced thin (optional, to taste)
- Freshly grated parmesan cheese (optional, to taste)
Instructions
- Cook the pasta: Boil a generously salted pot of water. Add the penne pasta and cook according to package directions until al dente. Drain and set aside.
- Brown the sausage: While the pasta cooks, heat a skillet over medium-high heat and add the butter, Italian sausage meat, and chopped onions. Cook for 7-10 minutes until the sausage is nicely browned, breaking it up with a spoon. Drain excess fat.
- Add garlic and vodka: Stir in the minced garlic and vodka into the skillet. Let the sauce bubble for about 30 seconds to cook off the alcohol and meld the flavors.
- Create the cream sauce: Stir in the tomato paste and heavy cream, mixing until you achieve a smooth, creamy sauce.
- Simmer the sauce: Reduce heat to medium-low and let the sauce warm through, thickening to your preferred consistency.
- Season and combine: Season the sauce with salt and pepper to taste. Stir in fresh basil if it’s being used. Toss the drained pasta into the sauce, adding a splash of hot pasta water if needed to thin the sauce. Serve topped with freshly grated parmesan cheese if desired.
Notes
- The tomato paste adds depth and richness; use a good-quality brand for best flavor.
- Adjust the vodka quantity to your taste preference or omit if you prefer a non-alcoholic version.
- Fresh basil is optional but adds a lovely aroma and freshness to the dish.
- You can substitute Italian sausage with vegetarian sausage to adapt to dietary preferences.
